Coconut Raspberry Bars
I didn't intend to make these today but after a burned caramel disaster in my kitchen yesterday, I had to think quickly with what I had in my pantry. Leaving things on the stove to go pack up some moving boxes isn't usually the best idea. I'm STILL working on getting the blackened caramel off my All Clad. Despite that though, I came up with a dessert that not only looks amazing but was a breeze to make. Fruity and sweet with a warm buttery smell means the guys at my husbands office should devour these in one afternoon!
I found this recipe in a Taste of Home baking cookbook which I love! Also, full disclosure: I forgot to take pictures until halfway through so sorry about that :) To start you'll need these ingredients:
3/4 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
2 cups flaked coconut, divided
1/2 cup chopped walnuts (I used chopped pecans)
1 jar (12 ounces) raspberry preserves
1 cup white baking chips
Preheat your oven to 350°F and grease your 9x13 baking pan, I used coconut oil to add a little extra hint of flavor.
In a stand mixer with the paddle attachment add the softened butter and white sugar. Mix until light and fluffy. Add one egg and vanilla extract. Once fully incorporated add flour and baking powder slowly.
Once dough is formed stir in walnuts and 1 1/4 cups of shredded coconut.
Separate out 3/4 of the dough and press into the pan in a single layer.
Add a layer of preserves, a layer of white baking chips, and finally the remaining 3/4 cup of coconut.
Drop spoonfuls of remaining dough and lightly press down. Bake for 30-35 minutes until golden brown.
Enjoy! My husband said this paired perfectly with his morning coffee!